Milanese Cutlet

A veal cutlet flattened and coated with flour, egg, breadcrumbs, and Parmesan, then fried in butter for a golden crust.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 349
• Protein: 30 g
• Carbs: 24 g
• Fat: 14 g

Ingredients

• 400 g Veal cutlet
• 1 piece Egg
• 20 g Wheat flour
• 80 g Panko breadcrumbs
• 40 g Parmesan cheese
• 2 piece Round tomato
• 8 g Basil
• 8 g Extra virgin olive oil
• 20 g Minimum butter sweet
• 5 tsp Balsamic vinegar

Instructions

1. Flatten the cutlets

   Flatten the cutlets with a rolling pin until they are of uniform thickness.

2. Prepare the breading

   Place the flour in one bowl, the beaten egg with salt and pepper in another, and mix the breadcrumbs with Parmesan in a third.

3. Bread the cutlets

   Dip the cutlets successively in the flour, beaten egg, then breadcrumbs. Press firmly to ensure the breading sticks well. Refrigerate for 15 minutes.

4. Cook the cutlets

   Heat a pan with olive oil and butter. Cook the cutlets for a few minutes on each side until golden brown.

5. Season and serve

   Top the cutlets with diced tomatoes, chopped basil, a drizzle of olive oil and balsamic vinegar. Season with salt and pepper, then serve.

Chef's tips

• Use thin veal cutlets for even cooking.
• Let the breaded cutlets rest in the fridge for better adherence.
• Do not overcrowd the pan to maintain cooking temperature.

Storage

Consume immediately. Leftovers can be kept in the fridge for 24 hours.